The pop-up, kicking off Monday, will run through May 21, with dinner available on Mondays and Tuesdays from 6 to 10 p.m. Perera's team is comprised of chefs Jacob Takehiro Kear and Steve Monnier, who bring with them Japanese kaiseki and French culinary techniques, respectively, to the Amalur kitchen.

The four-course tasting menu, made up of local and foraged foods from Pascal Baudar and Mia Wasilevich of Wild Food Lab, will be $55 per person.